Cucumber, olive and roasted-onion salad

A refreshing salad that still packs a punch thanks to the black olives and lightly pickled cucumber.

Jun 27, 2018 3:00am

By Mike Eggert & Jemma Whiteman

10 mins preparation

25 mins cooking plus pickling, cooling

Serves 6

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"Cold salty cucumber just makes us happy," says Jemma Whiteman, one half of Pinbone, who created this recipe for the Mr Liquor's Dirty Italian Disco pop-up in Sydney. "This salad came about because we wanted all our favourite things in one bowl – sweet roasted onions, briny olives and refreshing cucumber. We work in a hot tin shed surrounded by wood fire so we love the fresh cooling effect of this tasty salad."

Ingredients

2 Lebanese cucumbers, chopped into 2cm-3cm chunks

1 tsp caster sugar

1 garlic clove, crushed

5 salad onions, green tops thinly sliced and reserved

2 tbsp extra-virgin olive oil

¼ cup (40gm) black olives, coarsely chopped

½ cup watercress leaves

½ cup mint leaves, torn

2 oregano sprigs, coarsely chopped

Juice of ½ lemon

½ tsp honey

Method

1

Combine cucumber with sugar, garlic and 1 tsp sea salt in a bowl and leave to pickle for at least 1 hour or refrigerate to pickle overnight.